Boil the lentils in water, pandan leaves, turmeric, tamarind paste and chilli until the lentil is soft. You shouldn’t boil off the water; leave enough for the lentils to be mushier (about an inch over the top layer).

In another pan, sauté the spices in ghee until fragrant. Add in the vegetables. Then add the content of this pan to the lentil pot. Slowly mix in the coconut milk. Adjust the seasoning and consistency. Allow to cook for one hour for that lovely melding of tastes.

Serve with a dollop of natural yoghurt.

(Note: I love the flavours. It tastes like a very wholesome Asian tomato soup. My family, on the other hand, found the combination of sourness and spicy-ness a bit too weird for their British palate).